Prep 10 mins
Cook 45 mins
At a small kosher restaurant the menu read Chakchouka. When we asked what it was we were told by the Israeli owner that it was a common breakfast or lunch meal. Of course we had to try it. Very good, spicy, yet tasty. I wrote down the "bare essentials" of the recipe on a napkin and then tried it at home.
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 green bell peppers, diced
- 2 red chili peppers, seeded and diced
- 4 large tomatoes, chopped
- 3 medium potatoes, peeled and cut into chunks
- 1 1⁄2 cups water
- 4 eggs
- salt & freshly ground black pepper
- Heat oil in a skillet on medium heat.
- Add onions, bell pepper, red chillies, tomatoes and potatoes.
- Saute vegetables in olive oil for a few minutes.
- Add water, salt and pepper.
- Cover and simmer on low heat for 25 to 30 minutes.
- Break 4 eggs into the pan; spaced so that they do not touch each other.
- Cover and continue to simmer 4 to 5 minutes, until eggs are cooked.
- Serve with bread.